Sauté the chopped onion and grated garlic in butter with oil until softened.
Add diced celery and carrots and sauté for 5 minutes.
Add the minced meat, mix it,
season with salt, black pepper and oregano to taste, mix again, pour the red wine, boil for 3 minutes or until it evaporates.
Add tomato paste and tomato sauce, mix, reduce the heat and simmer for 2 hours covered, stirring occasionally.
Serve the Bolognese sauce alongside spaghetti boiled according to the instructions on the package and definitely with fresh basil.
